lemon-brined fried chicken. I pretty much stuck to the original recipe, except that I double-dipped the chicken for extra crunch (letting it air dry for an hour between dippings) and I used a mixture of peanut and vegetable oil and butter and shortening since that's what I hand. I know, I know, but I pretty much only make fried chicken once a year, so we don't hold back.
It was deliciously herby and juicy, and we're still eating the leftovers with mashed potatoes. As much as I enjoyed it, however, I have to confess I think I still like my own version of Gourmet's recipe more, though it's a toss-up for my husband. Either way, it's good to have fried chicken options! It took a long time to find the right recipes and the right techniques.